No. 6. DEPARTMENT OF AGRICULTURE. t43 



the latest Swiss name. The Emraonthal cheese differs from the 

 average Gruyere in these particulars: Less cream is taken from 

 the night's milk and the skimming better regulated according to the 

 season, so that the fat content of the milk made into cheese is 

 greater and more uniform. Gruyere is usually made from milk 

 carrying little more than 3 per cent, of fat and often less; milk 

 for Emmeuthal should have 3.G to 3.7 per cent, of fat. Of course 

 the cheese produced is richer and better. Very strong rennet is 

 used, prepared with extra care. The separation of the whey is 

 very complete before cooking. The pressing of the ckeese is 

 stronger and longer. After pressing, there is a brine bath for two 

 days. The curing room is held at a higher temperature — from 

 68 degrees to 72 degrees F. The Emmenthal is made considerajbly 

 larger (170 to 200 pounds) and with more finish. Altogether, it 

 is a Gruyere (or Vachelin) or Switzer-kase, of high grade. 



The pictures which were shown illustrated fully and graphically 

 the various portions of the subject above described, as well as parts 

 necessarily omitted here. There were, in addition, a considerable 

 number of interesting view^s representing scenes, special features 

 and peculiarities, of the dairy industry in Switzerland, Sweden, Den- 

 mark, Holland and Great Britain. 



December 3, 1903, 9 A. M. 

 The meeting w^as called to order by tbe President. 



The PRESIDENT: I would like to call attention to a matter with- 

 out leaving the Chair regarding the action of the last Legislature m 

 providing for the construction of an agricultural building at the State 

 College. I think it particularly appropriate to call the attention of 

 this organization to the matter, because the movement of the farmers 

 and agriculturists and the dairymen of the State which culminated in 

 the passage of that act, really had its inception in the meeting of 

 the Dairy Union at West Chester. *Some of you w'ill recollect that 

 at that meeting a committee was appointed to consider the state of 

 dairy education in Pennsylvania. Later in the same year other agri- 

 cultural organizations, the Grange and the State Board of Agricul- 

 ture, took similar action with regard to agricultural education in 

 general, and the State Board of Agriculture finally took the initia- 

 tive in calling the conference in what has come to be called the Allied 

 Organizations. So, I think the Dairy LTnion can take just pride in 

 having focused this sentiment of the State in agricultural education. 

 As you know, the last Legislature appropriated §100,000 to begin 

 the erection and equipment of an agricultural building and accom- 

 panied that with provisions, which virtually pledge, |150,000 more to 



